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- 4 cups milk (or dairy-free alternative) - 1 cup pumpkin puree - 1/2 cup semi-sweet chocolate chips - 1/4 cup sugar (adjust based on sweetness preference) - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/4 teaspoon salt - Whipped cream (for topping) - Ground cinnamon and nutmeg (for garnish) This hot cocoa is a warm hug in a cup. You’ll love how simple it is to gather these ingredients. First, choose your milk. You can use regular milk or a dairy-free option like almond or oat milk. Both work well and keep it creamy. Next, grab some pumpkin puree. Canned pumpkin is a great time-saver. You’ll need semi-sweet chocolate chips for rich flavor. Adjust the sugar based on how sweet you like your cocoa. I often start with 1/4 cup and add more if needed. Vanilla extract adds a warm, sweet note. Pumpkin pie spice brings the cozy fall flavors we love. A touch of salt balances the sweetness perfectly. Finally, whipped cream on top makes it feel like a treat. Don’t forget to sprinkle ground cinnamon and nutmeg for that festive touch. These ingredients come together to create a drink that warms you from the inside out. Start by gathering all your ingredients. In your slow cooker, combine: - 4 cups milk (or a dairy-free alternative) - 1 cup pumpkin puree - 1/2 cup semi-sweet chocolate chips - 1/4 cup sugar (adjust based on sweetness preference) - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/4 teaspoon salt Next, stir the mixture well. Make sure the chocolate chips mix in nicely. You want them to start melting into the warm milk. This step sets the stage for a rich, creamy drink. Now, cover your slow cooker. Set it on low heat for about 2-3 hours. Stir occasionally during this time. This helps ensure that everything blends well. You want the cocoa to be hot and smooth. Once it's ready, taste your cocoa. You may want to adjust the sweetness. If you like it sweeter, add more sugar. When serving, pour the hot cocoa into mugs. Top each serving with a generous swirl of whipped cream. Dust a sprinkle of ground cinnamon and nutmeg on top for extra flavor. This makes your drink look pretty and adds a warm, cozy touch. Enjoy your delicious Slow Cooker Pumpkin Pie Hot Cocoa! You can easily adjust the sugar in your hot cocoa. Start with 1/4 cup of sugar. Taste it after mixing. If you like it sweeter, add more sugar, one tablespoon at a time. This way, you can make it just right for your taste buds. To boost flavor, try adding more spices. A pinch of ginger or a dash of cloves can make it special. If you love nutmeg, sprinkle some in. Experiment to find your favorite mix! Set your slow cooker to low heat for the best results. This temperature helps the chocolate melt slowly without burning. Cooking time should be about 2-3 hours. Stir it every 30 minutes to mix well. This keeps the cocoa smooth and creamy. To prevent burning, make sure to coat the slow cooker well with the milk first. Stir before covering. This helps keep the ingredients from sticking to the bottom. The right mug can make your drink look fun! Use colorful or holiday-themed mugs. They add a nice touch to your cozy drink. For garnishing, top each mug with whipped cream. Then sprinkle ground cinnamon and nutmeg on top. You can also add chocolate shavings or a drizzle of caramel. These small details make your hot cocoa even more inviting! {{image_2}} You can easily make this cocoa dairy-free. Instead of regular milk, use almond milk, coconut milk, or oat milk. Each of these options adds its own flavor. For chocolate, choose dairy-free chocolate chips. These work just as well and keep the drink creamy and rich. Adding seasonal spices can change the game. You can try cardamom or ginger for a warm kick. If you want a sweeter taste, add a touch of vanilla bean. For chocolate, switch it up with dark or white chocolate chips. Dark chocolate gives a richer taste, while white chocolate adds a creamy sweetness. To make an iced version, start by making the hot cocoa as usual. Once it’s ready, let it cool down. Pour it over ice and stir well. You can top it with whipped cream, chocolate shavings, or even crushed cookies. Don't forget to try different toppings like peppermint or crushed nuts for extra crunch! To store leftovers, let the cocoa cool first. Pour it into a clean, airtight container. Place it in the fridge within two hours of cooking. Use it within three to five days for the best taste. When reheating, pour cocoa into a pot or microwave-safe mug. Heat it slowly on low on the stove or in 30-second bursts in the microwave. Stir well to mix and check the temperature. Yes, you can freeze Slow Cooker Pumpkin Pie Hot Cocoa. Pour the cooled cocoa into freezer-safe containers. Leave a bit of space at the top for expansion as it freezes. To thaw, move the container to the fridge for 24 hours. Reheat on the stove or microwave until warm. Stir well to blend any separated ingredients. In the fridge, the hot cocoa lasts three to five days. In the freezer, it can stay good for up to three months. Just remember, the sooner you enjoy it, the better the flavor! Yes, you can use non-dairy milk. Almond, oat, or soy milk work well. Each option adds a unique flavor. If you like creaminess, choose oat milk. If you want a nutty taste, go with almond milk. Just make sure to pick a unsweetened version if you want to control the sweetness. To spice it up, add more pumpkin pie spice. You can also include cayenne pepper for a kick. Start with a small amount, like 1/8 teaspoon, and taste it. If you want more heat, add a little more. Ground ginger or a dash of cinnamon can also enhance the flavor. While pumpkin pie spice adds warmth, it’s not strictly necessary. You can still enjoy the cocoa without it. If you prefer, you can use individual spices like cinnamon and nutmeg. These will still give you some of that cozy taste. Yes, you can make this in a regular pot. Just follow the same steps on the stove. Heat the mixture over medium-low heat. Stir often to prevent burning. Once everything melts together, it’s ready to serve. This recipe makes about six servings. You can serve it in mugs, filling each about three-quarters full. If you want to offer smaller portions, divide it into eight cups. Everyone loves a warm drink on a chilly day, so keep it flowing! This blog post guides you on making Slow Cooker Pumpkin Pie Hot Cocoa. We covered ingredients, step-by-step instructions, and tips for customization. You can adjust sweetness and try dairy-free alternatives. I hope you see how easy and fun this recipe can be. Enjoy making it your own with different flavors and presentation styles. Hot cocoa can warm your heart any time of year, so get creative!

Slow Cooker Pumpkin Pie Hot Cocoa

Warm up this fall with an indulgent Slow Cooker Pumpkin Pie Hot Cocoa that is perfect for cozy nights! This creamy beverage combines rich chocolate and pumpkin flavors, topped with whipped cream and a sprinkle of spices for that extra touch. Easy to make in just a few steps, it's a delightful treat for family gatherings or quiet evenings at home. Click through to discover the full recipe and enjoy this seasonal favorite!
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Ingredients
  

4 cups milk (or dairy-free alternative)

1 cup pumpkin puree

1/2 cup semi-sweet chocolate chips

1/4 cup sugar (adjust based on sweetness preference)

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

Whipped cream (for topping)

Ground cinnamon and nutmeg (for garnish)

Instructions
 

In a slow cooker, combine the milk, pumpkin puree, semi-sweet chocolate chips, sugar, vanilla extract, pumpkin pie spice, and salt.

    Stir well to mix all ingredients together until the chocolate chips are partially melted.

      Cover the slow cooker and set it on low heat for about 2-3 hours, stirring occasionally to ensure the chocolate chips are fully melted and everything is well combined.

        Once hot and creamy, taste and adjust sweetness if necessary by adding more sugar if desired.

          Serve the hot cocoa in mugs, topping each serving generously with whipped cream.

            Dust with a sprinkle of ground cinnamon and nutmeg for an aromatic finish.

              Prep Time: 10 minutes | Total Time: 3 hours | Servings: 6